2. Al dente Literally means ‘to the tooth’ ie firm to the bite eg pasta

3. Entrée A meat dish usually served as a main course

4. Flambé To cook with flame by burning away alcohol, eg crêpes suzette

5. Reduce To concentrate a liquid by boiling or simmering

6. Au gratin Sprinkled with cheese and/or breadcrumbs and browned under a grill

7. Croutons Cubes of toasted or fried bread

8. Coulis A sauce made of fruit or vegetable puree

9. brûlée ‘burned’, eg crème brûlée or burned cream

10. julienne Thin, matchstick-sized strips of vegetables

11. Bain-marie A container of water used to keep foods hot without fear of burning or to cook delicate foods

12. Sauté To toss in hot fat, eg. potatoes

13. Marinade A richly spiced liquid used to give flavour to and help tenderise meat and fish

14. Mise-en-place ‘put in place’ ie preparation either before starting to cook or before serving

15. Purée A smooth mixture made from food passed through a sieve or liquidised in a food processor

16. En croûte ‘In a pastry case’ eg salmon en croûte

17. Bouquet garni A bundle of herbs

18. Garnish A savoury decoration for food, trimmings served with a main item

19. Accompaniments Items offered separately to a main dish eg vegetables and sauces

20. Roux A mixture of fat and flour used as a basis for a sauce